Simple Haggis

Cooking Time
180

Portions
6

Ingredients

Increase Portion Size

• g large Onions
• g Lambs Liver
• g pork Liver
• g Country Range Beef Bouillon Mix
• g Suet
• g Oatmeal
•   tbsp Country Range Sage
•   tbsp All Spice
•   tbsp Country Range Ground Coriander
•   tbsp Country Range Cracked Black Pepper
•   tbsp Salts

• 1

  Step 1

  Place one of the chopped onions and the livers in to a saucepan, cover with 3 cups of Bouillon, and bring to the boil
• 2

  Step 2

  Reduce the heat and simmer for 45 minutes, drain and keep the cooked liquid stock for later
• 3

  Step 3

  While the meat is cooking, spread the oatmeal onto a large baking tray and toast in oven at 180ºC for 2 minutes
• 4

  Step 4

  Coarsely mince the meat mixture and suet using a food processor being careful not to over blend the mixture
• 5

  Step 5

  In a bowl, mix the toasted oatmeal, a very finely chopped onion, sage, spices, and 1/4 cup of the cooking liquid with black pepper
• 6

  Step 6

  Mix the ingredients together and add the chopped meat and gently mix thoroughly
• 7

  Step 7

  Grease a large pudding bowl. Place the haggis mixture into the bowl and cover with two layers of foil and secure the foil with string
• 8

  Step 8

  Place the bowl in a saucepan on an upside down saucer and half fill the saucepan with boiling water
• 9

  Step 9

  Loosely cover the pan then return to a simmer and steam the haggis for 2 hours topping up with boiling water in neccessary
• 10

  Step 10

  Serve a hearty spoonful of Haggis with traditional Neeps and Tatties

Ingredients

Increase Portion Size

• g large Onions
• g Lambs Liver
• g pork Liver
• g Country Range Beef Bouillon Mix
• g Suet
• g Oatmeal
•   tbsp Country Range Sage
•   tbsp All Spice
•   tbsp Country Range Ground Coriander
•   tbsp Country Range Cracked Black Pepper
•   tbsp Salts